Friday, October 9, 2015

Pork and Sauerkraut

This is a special recipe by my late mother in-law, Aggie Dye. Richard and I have tweaked the recipe and I believe the secret is to let it slow cook all day. Another secret is using brown sugar and a can of tomatoes which turns it to this gorgeous golden color!

1 - 2 lbs pork roast
1 pkg smoked sausage, cut into 3 inch links
1 pkg Hungarian and/or hot sausage, optional
2 lb pkg sauerkraut (not canned)
1 onion, cut in wedges
mild yellow banana pepper, optional
1-14 oz can diced tomatoes
3 TBSP brown sugar
Sprinkle with Love

Place pork roast in bottom of crock pot. Sprinkle with pepper.  Place the following items in this order: onion, banana pepper, 1/2 kraut, links of sausage, remaining kraut, brown sugar, stewed tomatoes. Do not stir. cook on high for 5 - 7 hours, until pork is fork tender.

We shred pork, stir in lots of BBQ sauce for sandwiches. The flavor of the marinaded pork roast is awesome!